Reference > Kitchen Equipment > Knives


To Clean

Cover a small heavy table on block by tacking over it very tight soft leather or buckskin; pour over half the leather melted suet. Spread over this very fine pulverized bath brick; rub the knives (making rapid strokes) over this. Polish on the other side. Keep steel wrapped in buckskin. Knives should be cleaned every day they are used, and kept sharp. The handles of knives should never be immersed in water, as, after a time, if treated in this way, the blades will loosen and the handles discolor. The blades should be put in a jug or vessel kept for the purpose, filled with hot soda water. This should be done as soon after the knives are used as possible, as stain and rust quickly sink into steel.

To Keep

Knives not in use will soon spoil. They are best kept in a box in which sifted quicklime has been placed, deep enough to admit of the blades being completely plunged into it. The lime must not touch the handles, which should be occasionally exposed to the air, to keep them from turning yellow.


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